Frozen Fruit Salad

Frozen Fruit Salad

Close your eyes and return to August 1983, with sunshine dappling through the porch swing and the hum of cicadas in the air. That’s when you whip up this Frozen Fruit Salad straight from the pages of Southern Living and savor a taste of sweet summertime nostalgia.

Imagine sun-kissed pineapple chunks, their golden tanginess a perfect foil for the creamy embrace of ripe bananas. Like tiny bursts of sunshine, Mandarin oranges add a citrusy zip, while maraschino cherries, with jewel-toned red and syrupy sweetness, bring a touch of playful whimsy. But wait, there’s more! Miniature marshmallows, light and fluffy, melt on your tongue like little clouds, their playful sweetness dancing with the fruit.

The secret ingredient that ties it all together? Whipping cream, light and airy, its cool caress blanketing the salad in a creamy, dreamy hug. Each spoonful is a delightful explosion of textures and tastes, a tropical paradise in a bowl. It’s a symphony of summer, a party on your palate, and a guaranteed smile with every bite.

So grab a spoon, dig in, and let this Frozen Fruit Salad whisk you back to a simpler time when backyard barbecues and sticky fingers were badges of summer, and Southern Living held the key to all the sweetest secrets. You’ll taste the sunshine, smell the cut grass, and remember why, sometimes, the best things in life are frozen, fruity, and oh-so-perfectly nostalgic.

Frozen Fruit Salad

Frozen Fruit Salad
A vintage clipped recipe from the August 1983 edition of Southern Living for a Frozen Fruit Salad made with eggs, vinegar, sugar, butter, pineapple chunks, mandarin oranges, sliced peaches, maraschino cherries, miniature marshmallows, and whipping cream.
Print Recipe


  • 2 eggs, slightly beaten
  • 2 tbsp vinegar
  • 1/4 cup sugar
  • 2 tbsp butter or margarine
  • 1 can pineapple chunks (15 1/4-ounce can)
  • 2 medium bananas, sliced
  • 1 can mandarin oranges, drained (11-ounce can)
  • 1 can sliced peaches, drained (16-ounce can)
  • 1 jar marachino cherries, drained (6-ounce jar)
  • 1 package miniature marshmallows (7-ounce package)
  • 1/4 cup whipping cream, whipped


  • Combine first four ingredients in a small saucepan.
  • Cook over medium heat, stirring constantly, until thickened, set aside to cool.
  • Drain pineapple, reserving liquid.
  • Add bananas to reserved liquid, and toss gently; drain.
  • Combine fruit and marshmallows in a large bowl.
  • Add egg mixture, and stir gently.
  • Fold in whipped cream.
  • Pour mixture into a lightly greased 10-inch tube pan; cover and freeze until firm.
  • Let salad stand at room temperature 20 minutes before serving.

Kitchen Helper 2

medium saucepan
Retro Mixing Bowls
10-inch Tube Pan, Silicone
Print Recipe Pin Recipe
Course Salad
Cuisine American
Keyword Congealed Salad, Fruit, Fruit Cocktail, Salad


Yield 12 to 15 servings. 
Recipe from Linda C. Hawkins.

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